Chinese Hot Mustard
photo by Linajjac
- Ready In:
- 1⁄4 cup dry mustard
- 1 teaspoon sugar
- 1⁄4 cup boiling water
- 2 teaspoons vegetable oil
- Whisk mustard and sugar together until smooth.
- Whisk in water and oil.
- Let stand 8 hours before serving.
- Refrigerate leftovers.
Questions & Replies
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This is perfect! My husband loves to dip Chinese appetizers (egg rolls, spring rolls, potstickers) in hot mustard, and this was as good as any restaurant version. Before I let it sit (per the directions) it seemed too runny, but I let it sit overnight in the fridge. I stirred it before we were about to eat, and it was the consistency of regular mustard - so don't worry! I made Alton Brown's Perfect Potstickers (Recipe #137829), served them with some shrimp fried rice (Recipe #38748), and made this on the side. It felt like we had gotten take out! This is a keeper sauce. Another great recipe, dojemi! :)
This will defnitely be a great dip for Chinese food, but in the meantime, I tripled the recipe & will be serving it as one of several dip choices for some fried mac & cheese balls as well as sweet potato wedges that I've made (recipes here on Zaar) for a 4th of July celebration at my place! Thanks for an exceptionally easy recipe! [Tagged, made & reviewed in the Unrated Asian Recipe Tag event]